Wednesday, January 20, 2010

two egg twenty minute golden syrup cupcakes

5:50 hmmm gotta catch the bus at 6:25 (dinner at my cousins). def enough time to make cupcakes and have a shower5:52 nearly light myself on fire while turning on the gas oven5:53 argh only have 2 eggs!! google 'cupcake recipe 2 eggs'5:55 no butter, no scales, but margarine and a tbspn hmmmm...google '125g butter = tbspns'5:57 bollocks no vanilla essence!! golden syrup...that'll do6:10 right cupcakes in oven....shower quick6:22 FREAK CUPCAKES BURNING due to lack of heat control in old oven TURN TRAY!!!!!!!6:23 turn up oven, i gotta go in 5 minutes COOK DAMN YOU6:26 cooked enough...oh freak how am i sposed to transport 12 hot cupcakes???6:27 DO NOT ATTEMPT TO REMOVE CUPCAKES WHEN HOT...they WILL BREAK6:28 wrap tray in tea towel...can make icing when i get there6:30 out the door. sweeeet9:05 'omg alex these cupcakes are AMAZING!! what recipe did you use??'

Preheat oven to 190 degrees. Grease muffin tray or place muffin cases in. Cream butter and sugar in bowl (can use electric mixer) until light and fluffy. Add eggs one at a time, beating well until well combined, add golden syrup and mix well. stir in approximately half the flour and half the milk, combining well before adding the rest of the flour and milk. Spoon mixture into muffin tray. (about 2 tbspn/muffin case. Bake for about 15 minutes.

Icing (the one i was supposed to use)1/2 cup butter or margarine1 1/2 cup icing sugar4 tblsp milkfood colourdecorations

Mix the icing sugar and margarine in a mix master. when that is mixed through, add the milk. More or less milk can be added to taste. Add any colouring or vanilla essence to the icing mixture.

Icing (the one i actually used - all very approximate values)4 tbspns butter1/2 c icing sugar3 tbspns milksprinkles